Spring Pea Salad with Lemony Mint Vinaigrette
This spring pea salad with lemony mint vinaigrette is a bright, fresh, and easy salad made with sweet peas, crisp vegetables, and a light citrus dressing. Naturally vegetarian and gluten-free, this spring salad recipe is perfect for brunches, picnics, or a light make-ahead meal.
Ingredients
- Salad
- 3 cups fresh or frozen peas thawed if frozen
- 1 medium English cucumber diced
- 5 –6 radishes thinly sliced
- 2 tablespoons red onion or shallot finely minced
- Lemony Mint Vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ cup fresh mint finely chopped
- Salt and black pepper to taste
- Optional Add-Ins
- Crumbled feta cheese
- Toasted almonds or pine nuts
- Microgreens or pea shoots
Instructions
- Bring a small pot of salted water to a boil.
- Blanch peas for 60–90 seconds until bright green and tender-crisp.
- Transfer peas immediately to an ice bath. Drain well and pat dry.
- In a large bowl, combine peas, cucumber, radishes, and red onion.
- In a small bowl or jar, whisk olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until emulsified.
- Stir chopped mint into the dressing just before using.
- Pour vinaigrette over the salad and toss gently to coat.
- Rest 5 minutes, then taste and adjust seasoning before serving.
Notes
- Do not overcook peas—they should stay slightly crisp.
- Add mint just before serving to keep it bright and fresh.
- Start with less dressing and add more as needed.
- Excellent served chilled or at room temperature.